Canadian shoppers will be able to see later this month if the beef they’re buying has been mechanically tenderized. Labelling regulations to take effect Aug. 21 are designed to protect consumers after the largest meat recall in the country’s history two years ago.

Health Canada says beef that has been mechanically tenderized must have a sticker saying that. Packaged steaks must also have cooking instructions that the meat must reach an internal temperature of 63 C and must be turned at least twice. Health Canada says the rules are meant to ensure that tenderized meat is labelled from the processor to the consumer, since it’s hard to tell just by looking at it.

Mechanical tenderizing is a process for tougher cuts of meat where needles or blades are used to penetrate or pierce the surface, or to inject the meat with a marinade or tenderizing solution.

While it makes the meat more tender, it can also inject E. coli bacteria that may be on the surface of the meat into the centre. That makes the bacteria harder to kill when cooking, particularly if a steak is done rare.